Lemon Meringue Cake Recipe

Directions:

1. Preheat oven to 250 degrees
2. Line a baking sheet with parchment paper. Beat egg whites in an electric mixer until frothy. Slowly beat in sugar. Continue to beat until egg whites are thick and glossy and stand straight up when beaters are lifted out. Beat in lemon juice. Draw a 10 inch round on the parchment lined baking sheet and scoop mixture into round spreading meringue mixture to the sides to make a shell. The sides will be about 2 inches high. It should look like a pie shell. Bake for 1 1/2 to 2 hours or until lightly browned and dry. Turn oven off and leave for about 4 hours to cool.
3. Whisk together the egg, sugar lemon juice and zest together in a heavy pot to make filling. combine cornstarch and water in another bowl then stir into lemon mixture. Bring to boil over medium heat whisking constantly until thick. Remove from heat. If lumpy pour through a strainer into a seperate bowl. Cover with plastic wrap, pressing the wrap into the surface of the lemon filling to prevent a film from forming and refrigerate until firm and cold. Remove lemon mixture from the refrigerator and break it with a fork or metal whisk. Using an electric mixer beat the cream until soft peaks form. Add sugar and continue beating until firm. Fold in lemon mixture. Spoon lemon filling into meringue shell, spreading evenly. Scatter with white chocolate shavings.